I was curious how they would work with no flour involved, but the batter blended into a smooth consistency. The texture is more dense and moist than a flour-based pancake, but we found them hearty and filling, and full of flavor. After a few bites, I began thinking of different tasty combinations using the banana/oatmeal batter base. Warm spices would add a nice touch, as well as chopped walnuts or pecans. Or what about a coconut-and-lime combination? That sounds like the perfect tropical twist to accompany the banana. I think this recipe lends itself well to experimenting, and is certainly a great option for all of those eating gluten-free (make sure you use gluten-free oats!) or vegan.

An important note!

If you are preparing this for those who need to avoid gluten: Please make sure you use oats that are certified gluten-free oats! Monique does mention that in the recipe, but in case you missed it there and missed it a few paragraphs above, ya can’t be too careful. The oats in the photo are not gluten-free. Over and oat out.

Begin by adding the banana and vanilla milk to a blender, and blend until smooth.

Next, in go the oats, baking powder, and salt. If you want to add any spices (cinnamon would be mighty nice), now would be the time to do it.

Blend until combined, then let sit for a few minutes until the batter thickens up. If it gets too thick, add a bit more almond milk, a little at a time.

While you wait for the batter to thicken up, using cooking spray, olive oil, or butter, lightly coat your preferred pancake cooking surface, and heat over medium. A nonstick skillet or griddle is always nice.

Once skillet is ready, drop batter by 1/4 cupfuls onto surface. Gently spread with a spoon if needed.

Sprinkle some chocolate chips on each pancake. Watch for bubbles to appear (about 2 minutes), then flip pancakes.

Cook until golden brown (about another 2 minutes). Repeat until all batter is used, adding more cooking spray, oil, or butter as needed.

Top with your favorite pancake partner, and dig in. We added a major drizzling of honey to ours, which was lovely, but I’m thinking of trying peanut butter the next time around.

Thanks Monique for sharing this new option for enjoying pancakes. Visit her blog, Ambitious Kitchen, for more of her recipes. She describes herself as someone passionate about pancakes, and I can definitely see why. I know I have many gluten-free friends that will be happy to try this recipe, too.

Print Options

Description

Easy, delicious banana pancakes that are made in a blender with only 6 ingredients total! Plus they just happen to be vegan and gluten-free!

Ingredients

2 Medium Ripe Bananas, Cut Into Chunks

¾ cupsUnsweetened Vanilla Almond Milk

1 cupOld-fashioned Rolled Oats (gluten-free If Desired)

1-½ teaspoonBaking Powder

¼ teaspoonsSalt

2 Tablespoons(Heaping) Chocolate Chips, Vegan If You Prefer

Preparation Instructions

In a blender, add chunks of banana and almond milk. Puree for 30 seconds or until thoroughly blended and smooth. Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined, about 1 minute. Set aside to thicken up. After a few minutes, check the consistency of the pancake batter; it should be somewhat thick. If it appears too thick, add a tablespoon or two of almond milk and blend again.

Lightly coat a large nonstick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cupfuls onto skillet and gently spread out a bit with a spoon. Place 5-6 chocolate chips on top of each pancake and cook until bubbles appear on top, about 2 minutes. Gently flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil or cooking spray.

Top with peanut butter, maple syrup, fruit, or chocolate chips.

_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

Destinyon 4.4.2013

I have celiac disease and I’m slowly working my way towards a vegan diet, and this recipe DOES work, but I added some ground flaxseed, which works as an excellent vegan binder. I didn’t measure it but probably added a couple tablespoons with a little extra almond milk. The recipe was still a bit soupy so I added some more oats and flaxseed until it had a good consistency. Added crushed pecans instead of chocolate chips. While I DID forget the salt, the recipe still turned out great and they are very wholesome and satisfying. As for the oats, I recommend Bob’s Red Mill gluten free oats, I found they are fine for my diet, and I am very sensitive to cross contamination, etc.

Natalieon 3.18.2013

I agree that they are a bit difficult but I found cooking them on low heat works perfectly. I added ground flax seed and cinnamon and they are fantastic. Thanks so much for a great recipe!

Kelsieon 3.10.2013

SOOO disappointed I searched for HOURS, sifting through pancake recipes, as pancake night was the favorite night of the week until my second oldest started reacting to gluten. They were like little spheres with crispy shells, and mushy banana oatmeal centers. I’ve tried turning the heat way down, to let them cook through, etc…but no luck. Back to the drawing board

Katieon 3.6.2013

Brandon…there are a ton of dairy free chocolate. Check ghiradelli semisweet chocolate chips. Most dark chocolate bars are dairy free. Of course there are the ones certified vegan as well.

Brandonon 3.6.2013

I dont know if anyone clued into this… but how is chocolate made? With milk… Not 100% Vegan if you add those in.

These kinda sorta worked for me. But not really. They didn’t cook all the way through and were near impossible to flip. However, the flavor was fantastic and I ate them anyway! I used blueberries instead of chocolate chips.

Audreyon 2.18.2013

didn’t work at all, knew it was too good to be true. I added 1/4 cup spelt flour and made gooey crepe like things, yummy but the texture was way off

Jenon 1.30.2013

I just made these and although the batter tastes good, the pancakes are very finicky. Mine cooked quickly on the outside and didn’t cook the inside, making the pancakes an unevenly cooked, crumbly mess. I’m going to try and add some gf flour next time.

Lon 1.26.2013

They did not work for me, either.

Rebeccaon 1.18.2013

these did not work when i made them

Silviaon 1.18.2013

Hi
Are these freezable? I’m looking for a recipe I can freeze for busy mornings.
Thanks
Silvia

Yes, please, for those of us with Celiac, Quaker Oats are NOT safe to eat because they are not considered gluten free. Some people with Celiac can eat certified gluten free oats but not for Celiac in general, Wheat, Barley, Rye, & Oats are out.

Annieon 12.31.2012

Gluten-free folks will know this, but for anyone trying to cook for a friend or family member, it’s important to know that regular oats are not gluten free. Quaker Oats, as a specific example, will not be safe for someone who needs to maintain a gluten free diet. Special gluten free oats need to be purchased, and some celiacs even react to those.